Let’s talk about a dessert that’s both indulgent and nourishing. These Vegan Paleo Lemon Tarts combine a creamy, tangy filling with a nutty, crumbly crust for a treat that feels like sunshine in every bite. They’re gluten-free, dairy-free, and sweetened naturally—perfect for anyone looking for a healthy yet delicious dessert.
The idea behind this recipe? A dessert that’s simple, wholesome, and beautiful. By blending rich cashews with bright lemon juice, these tarts hit the perfect balance of creamy and zesty flavors. Best part? They’re freezer-friendly! Make them in advance, and they’ll be waiting for you whenever you need a quick, refreshing treat.
Whether you’re preparing for a dinner party or just treating yourself, these tarts are a must-try.
Recipe Highlights
- Prep Time: 20 minutes
- Bake Time (Crust): 10 minutes
- Chill Time: 2 hours in the freezer
- Servings: Makes 10 mini tarts
This recipe is simple enough for beginners but satisfying for seasoned bakers. All you need is a muffin tin, parchment liners (or silicone molds), and a blender or food processor. Don’t have one of the ingredients? No problem—there are plenty of substitutions to make this recipe your own.
Ingredients You’ll Need
For the Crust:
- Unsweetened shredded coconut
- Almond flour
- Coconut or brown sugar
- Coconut oil
- Pinch of salt
For the Filling:
- Raw cashews (soaked and drained)
- Fresh lemon juice and zest
- Agave syrup (or maple syrup for a twist)
- Turmeric (for color!)
- Coconut oil
Pro Tip: Missing an ingredient? No worries:
- No cashews? Try macadamia nuts for the same creamy texture.
- No fresh lemons? Bottled lemon juice works too—just make sure it’s pure juice.
How to Make These Tarts
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C). Line your muffin tin with parchment liners.
- Throw the coconut, almond flour, sugar, salt, and coconut oil into your blender or food processor. Pulse until the mixture sticks together when pressed.
- Scoop about 1 tablespoon of the crust mixture into each liner. Press it down firmly to create even layers.
- Bake for 10 minutes or until they’re golden and fragrant. Keep an eye on them—coconut can burn quickly!
Quick Check: The crust should feel firm but not hard when gently pressed.
Step 2: Make the Filling
- Clean out your blender/food processor—no crumbs in the filling!
- Toss in the soaked cashews, lemon juice, zest, agave syrup, turmeric, and coconut oil. Blend until the mixture is creamy and smooth (2–3 minutes). Scrape down the sides as needed.
Too thick? Add water, a teaspoon at a time, until it blends easily. The texture should be thick but pourable.
Step 3: Assemble and Freeze
- Spoon the lemon filling over each cooled crust. Smooth the tops for an even finish.
- Pop the muffin tin into the freezer. Chill for at least 2 hours until the tarts are firm.
When you’re ready to serve, remove the tarts from their liners or molds. Garnish with lemon zest, fresh berries, or even a sprig of mint for a colorful touch.
What to Expect: A creamy, cheesecake-like filling with a citrusy kick.
Customizing Your Tarts
These tarts are super flexible. Want to switch things up? Try these ideas:
- Nut-Free: Sub almond flour for oat or sunflower seed flour.
- Lower-Sugar: Use stevia drops instead of agave (adjust sweetness to taste).
- Seasonal Flavors: Swap lemons for limes in summer or oranges for a winter vibe.
For a fancy touch, top with coconut whipped cream or edible flowers. Perfect for special occasions!
Serving Tips & Storage
Serve these tarts cold for the best flavor and texture. They go perfectly with herbal teas like chamomile or mint. If you’re feeling extra fancy, toss some fresh berries and mint leaves on the plate.
Got leftovers? Store them in the freezer in an airtight container for up to 2 weeks. When you’re ready to eat, let them sit at room temperature for about 10–15 minutes to soften slightly—no reheating required.
Final Thoughts
Who says healthy can’t be delicious? These Vegan Paleo Lemon Tarts are proof that you can enjoy a dessert that’s rich, tangy, and satisfying without any guilt. Whether you’re hosting a party or just indulging yourself, these tarts are guaranteed to impress.
Try them out, and let me know what you think. I’d love to hear how yours turned out! Happy baking!
PrintVegan Paleo Lemon Tarts Recipe
Bright, creamy, and packed with citrusy goodness, these Vegan Paleo Lemon Tarts are a healthy twist on a classic dessert. With a nutty coconut-almond crust and a silky cashew-based lemon filling, they’re gluten-free, dairy-free, and naturally sweetened—a perfect treat for any occasion!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 10 mini tarts 1x
- Category: Dessert
- Cuisine: Vegan, Paleo
Ingredients
For the Crust:
- 1 ½ cups unsweetened shredded coconut
- 1 cup almond flour
- 2 tablespoons coconut or brown sugar
- A pinch of salt
- 2 tablespoons coconut oil
For the Filling:
- 1 cup raw cashews (soaked and drained)
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 1 lemon (plus extra for garnish)
- 2 tablespoons agave or maple syrup
- A pinch of turmeric (optional, for color)
- ¼ cup coconut oil
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). Line a muffin tin with parchment paper liners or use silicone molds for easy removal.
- In a blender or food processor, combine shredded coconut, almond flour, sugar, salt, and 2 tablespoons of coconut oil. Pulse until the mixture holds together when pressed.
- Scoop about 1 tablespoon of the crust mixture into each liner. Use your fingers or the back of a spoon to press it down evenly.
- Bake for 10 minutes, or until the crusts are golden and fragrant. Set aside to cool.
Step 2: Make the Filling
- Clean the blender or food processor to avoid crumb contamination.
- Add soaked cashews, lemon juice, zest, agave syrup, coconut oil, and turmeric (if using). Blend on high for about 2–3 minutes, stopping to scrape the sides as needed, until the mixture is completely smooth.
Tip: If the filling is too thick, add small amounts of water (1 teaspoon at a time) to help it blend.
Step 3: Assemble & Chill
- Spoon the lemon filling over the baked crusts, filling each liner to the top. Smooth the surface with a spatula or spoon.
- Place the tarts in the freezer and let them chill for 2 hours, or until fully set.
- Once set, garnish with extra lemon zest, fresh berries, or mint leaves before serving.
Notes
Tips & Customizations
Quick Tips:
- Soaking Cashews: For the silkiest filling, soak cashews in water overnight. Need a shortcut? Soak them in hot water for 1 hour.
- Mold Hack: Silicone muffin molds are perfect for easy removal. No sticking, no mess!
Substitutions:
- Don’t have almond flour? Try oat flour or sunflower seed flour instead.
- No agave syrup? Use maple syrup or honey (if not vegan).
- Customize the filling by swapping lemon juice for lime or orange juice for a fun twist!
Serving & Storage
Serving Suggestions:
- Serve these chilled as they’re most refreshing when cold.
- Pair with a cup of herbal tea or garnish with whipped coconut cream for an extra treat!
Storage Guidelines:
- Leftovers? Store in an airtight container in the freezer for up to 2 weeks.
- Ready to eat? Let tarts sit at room temperature for 10–15 minutes to soften slightly before serving.
